An easy one-pan garlic butter chicken and vegetable dinner with juicy roasted chicken, crisp-tender veggies, and a rich, herb-scented garlic butter drizzle.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
-
1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
-
2 cups broccoli florets
-
2 carrots, peeled and sliced
-
1 red bell pepper, sliced
-
1 zucchini, sliced
-
1 small red onion, cut into wedges
-
3 tbsp butter, melted
-
2 tbsp olive oil
-
4 cloves garlic, minced
-
1 tsp Italian seasoning
-
Salt and pepper, to taste
-
Optional: chopped parsley, lemon juice, grated Parmesan
Instructions
-
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
-
Melt butter and mix with garlic, olive oil, Italian seasoning, salt, and pepper.
-
In a bowl, toss chicken with 2 tbsp of the garlic butter mixture.
-
Arrange chopped vegetables and chicken on the baking sheet.
-
Drizzle remaining garlic butter over everything. Toss to coat.
-
Roast for 25–30 minutes, stirring halfway. Broil for 2 minutes for crispiness.
-
Garnish with parsley, lemon, or Parmesan if desired. Serve warm.